I wanted to put together a few words on the use of butter in baking: why it’s better than margarine, how it can actually be good for you, what kinds to use, how to store it, and how to bake with it. It seems that a few words have turned into many, and despite a temptation to edit it down, I’ve been indulgent and left it all on the page for you to absorb because, hey, it’s butter, one of the cornerstone ingredients of baking.


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This pie crust recipe can be used for both sweet and savory pies, with a little sugar added to the pastry for sweet or dessert pies or tarts — this adds a little extra flavor and helps the crust brown. Keep at least a couple batches on hand in the freezer for the inevitable pie emergency.


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